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24 Jul 2016

individual bread + butter puddings

Since we’re all
about putting your own spin on things chez Dig In, here’s a neat twist to an
old favourite: individual B&B puddings. I would say guaranteed portion
control, but as I ate two hot out of the oven and two later than night,
fridge-cold and creamy, that’s not really valid.

I got the idea from
a library book; one of those London bakery–café books that are very popular (or
at least plentiful on my library’s shelves). I remember thinking ‘individual
puddings — how cute!’. I probably also thought ‘portion control!’ but that, as
I said, has been massively disproven.

I didn’t copy out
the recipe because I have my own that’s my ‘go-to’. This time I used torn-up
panettone sploshed liberally with sherry, then I poked in some chunks of rich
medjool dates, and to the custard I added the zest of an orange. It was a fine
combination of flavours, hot or cold.

And cute — very. As
I tucked into my first one, I thought that these were definitely brunch-style
café offerings. I imagined them served on a shiny white plate with an artful
dollop of greek yoghurt and maybe a swirl of blueberry compote around the plate
— and a hefty trendy-café price tag. I’m getting carried away, because these
are not pretentious at all! They were just a very good spin on a traditional
pudding.

So I’m not going to
give you a recipe — as I said, I used my go-to and I’m sure you also have a family
favourite. The point therefore of this post is perhaps to inspire you to play
around with your favourite too.

Individual bread +
butter puddings

Instead of cooking
these in a bain marie, which is standard B&B pudd practice, I simply
lowered the temperature to 160. I made 8, and they took about 30 minutes to
cook.

A note to self: use
papers to line the tins next time. Perhaps those café style muffin papers that
are like a plain piece of parchment pushed in to the tin, all folded and
pointy. That would make them easier to remove and make the tin easier to clean!

Word-verification is on, as the robot-spammers are loving my tuna past bake too much at the moment! I hope you understand - and I hope you'll still leave a comment at Dig In. I love hearing your thoughts, knowing someone is reading, and will always reply. Unless you're a robot-spammer.